How do you make fried rice? We love this method below! 📷 via @mysavorycravings
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"Ingredients: -1 Cup Rice (I used Lotus Foods Volcano Rice) -3.5 Cups Vegetable Broth -1/4 Tsp Seasoned Salt -2 Tsp Avocado Oil -3 Tbsp Butter -Half of a large Onion-diced -2 Tsp Toasted Sesame Oil -6-8 oz of Mushrooms-sliced -1 Bag (16 oz) Frozen Peas and Carrots -2 Eggs + 1 Tbsp Water -1/4 Cup Tamari or Soy Sauce -2 Tbsp Sesame Seeds
In a medium pot, combine the rice, broth, salt and oil and bring to a boil then simmer on medium-low heat for about 20-25 minutes or until rice is tender and cooked.
Beat the eggs and water and set aside.
In a wok or large skillet, melt the butter on medium heat then add the onions and cook about 5 minutes or until translucent. (You can also leave them a little longer like I did until they brown)
Add the sesame oil until heated, then add the mushrooms and cook about 3-4 minutes until browned.
Add the frozen veggies and cook another 5 minutes until heated through.
Move the veggies to the side and pour in the eggs, mixing them as they cook.
Add the cooked rice to the skillet with the veggies and eggs then add tamari and sesame seeds and mix well."
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#LotusFoods#DotheRiceThing#RiceisLife#morecropperdrop#veggie#friedrice#organic#volcanorice#soeasy#foodblogger#blog#food#foodporn#foodphotography#foodie#rice#vegetarian#recipes#meal#ideas#cooking#frommykitchen#mysavorycravings#sogood#bonappetit#eats#instagood#instafood#instagram

I remember being in Costco putting this 25lb bag of rice in my cart overhearing a couple wondering out loud "How a family could eat that much rice?" Well, folks, we only have 2qt left. Will need more soon. #riceisnice#riceislife

Literally my most favorite meal as a kid. 😍 Throw in a fried egg and some kimchi and I’m golden. Low-carb is hard to live by when you’re Asian and rice is life 🍚✌🏼 #kimchi#spam#riceislife#밥#스팸#김치#김#사랑#love

#nofilterneeded
brown rice & spinach bowl with roasted noochy broccoli and purple baked potatoes. & tahini dressing.
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i tired to make something extra beautiful for lunch today, because the color in life has been torn away, figuratively & literally, from many American's this week. i don't know what to do. my heart is broken. i know that i can't protect my sons from every evil in this world. but, i shouldn't have to worry about my children dying at school. i'll spend my afternoon researching homeschooling & holding my babies tight.

I’m not sure what to call this bowl of goodness. I basically just threw together multiple bowls of leftovers and it tastes like I planned the whole flavor profile. What a happy accident! 👏🏼 This is rice, steamed cabbage, #soycurls @butlerfoods chik’n, diced tomatoes, sautéed fresh spinach, and air fried taters topped with a dollop of my homemade #dairyfree sour cream. And of course, #sriracha ! 🥣🥣🥣🥣🥣🥣🥣🥣🥣🥣🥣 Sour cream video on my YouTube channel. ☝🏼Link in bio. ☝🏼

we started with bing bread with eggplant and chickpea hozon, both great. the chickpea hozon was basically hummus with a twist (the chickpeas are fermented and have a tang/saltiness to them), and i neither love nor dislike hummus, but the more i ate the hozon, the more i liked it. we also got the broken soft tofu, and it was sooo smooth and buttery in texture and served in this apple and honey broth, which added really lovely flavor notes. there were also radishes for texture and a hint of bitterness.
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holy shit, the salsa seca the fried butterball potatoes are tossed in is SO FREAKING GOOD. i wanted a bowl of rice and some sesame oil to mix this in and eat by the giant spoonful.
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the chow mein with clams and mushrooms took forever-and-a-half to come out, but it was garlic-y and mushroom-y with noodles that perfect pan-fried texture of crispy and soft. again, i wanted rice to mix into the leftover sauce and eat by the giant spoonful. (this is generally a theme in my life.)
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the cod was cooked in parchment paper with daikon and glass noodles, and this was a great take on 대구 매운탕 (dae-gu-mae-oon-tang). i do love how momofuku takes foods and puts their own spin on them.
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the crispy pork belly was SO CRISPY! but i wished the skin had been removed from the belly and then made that crispy because the skin is attached to fat, not meat, and chewing turned it into a sort of weird pasty texture that stuck to my molars. great flavor, though.
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and that was what we ate late night! i want to go back and eat the country ham and crab and bo ssam. who wants to eat?!
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#majordomo#momofuku#LAeats#eaterLA#riceislife#nomnomnom#foods#livetoeat#aboutlastnight#whatiate#ilovefood#eateverything#lightroom#vsco